Lesson Description & Goals

Roux is one of the essential building blocks in cooking and is made by cooking fat and flour together.

Roux is used to thicken liquids to make wonderful soups, stews and sauces. It is also used to thicken stock when making velouté…and milk or cream when making béchamel.

Many home cooks have likely made a roux at one point or another but have not recognized that they have done so; nor do they understand roux’s full potential in the kitchen.

In this lesson, you will learn what roux is. You will learn how to make a white, blond and brown roux and the differences between them. Knowing how to make a roux and determining how far to cook it opens up a world of sauces and dishes. Once you learn how to properly make this important building block, you will be able to create a variety of sensational soups, stews, gravies and silky sauces.

• Understand what roux is and why its important in cooking
• Identify the key ingredients in roux
• Differentiate between white, blond and brown roux
• Explain the key techniques in making each type of roux
• Make roux and experiment with its thickening properties

Lesson Topic Videos

• Introduction to How to Make Roux (0:36)
• What is Roux? (2:29)
• How to Make White Roux (1:25)
• How to Make Blond Roux (0:41)
• How to Make Brown Roux (1:01)

All Lessons in the How to Make Sauce Section

• How to Make Roux
• How to Make Béchamel Sauce
• How to Make Velouté Sauce
• How to Make Tomato Sauce
• How to Make Pan Sauce
• How to Make a Butter Sauce
• How to Make Hollandaise Sauce